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Bob Butterfield’s son, Ethan, is pictured with his seven-month-old heifer, Chloe, on one of the Spring Hill Angus farms, in Barton. Chloe was an embryo transplant calf, or “E.T.” for short. Her egg was taken from a top-ranking heifer. Chloe is off to Randolph, New York, soon, to be auctioned at the New York State Angus Association sale. Her genetics make her a desirable purchase, Mr. Butterfield said. Someone from Montana has already expressed interest. Photos by Natalie Hormilla

copyright the Chronicle May 7, 2014

by Natalie Hormilla

BARTON — The price of beef in most stores is at a record high, and the price of locally raised beef is getting higher, too.

The average price of a pound of ground beef in most U.S. states hit almost $3.70 for the month of March, according to the U.S. Bureau of Labor Statistics’ Consumer Price Index (CPI).

That average price was up from $3.55 in February and $3.47 in January. In March of 2013, it was $3.33; four years ago, it was $2.24.

Just like in the rest of the country, shoppers at the C&C Supermarket in Barton have been wondering why the prices have been so high lately.

“We had a sign over the meat department for three months, stating why we had higher beef prices,” said Ray Sweeney, who works in the meat department at the C&C. “Just to kind of explain ourselves.”